So what does one do with a giant pot of black bean soup? You heat it daily until it turns into a dark mass that is paste like and delicious. Beans in our house never make it to that stage. Jon eats them too quickly. Still, we do get a semi-paste that is equally delicious.
Ingredients
Leftover beans
2-3 tbsp oil (lard is traditional, but any unflavoured one will work)
1 chopped green pepper
1 chopped onion
To blend the beans you can either use a potato masher or immersion blender. Heat the beans, uncovered, over low heat. You want some of the liquid to evaporate.
Heat the oil. Saute the pepper and onion until soft and fragrant. Now you have a choice. Jon's grandmother does not recommend putting the actual onion and pepper into the beans - they won't last as long. Basically you need to squeeze out the oil and the juices from the onion/pepper mixture to add to the beans. Since we're refrigerating the beans and they are liable to be gone in two days anyway, we just toss the whole veggies and oil into the pot. We use an immersion blender to blend the beans. If you do it by hand, getting rid of the veggie pieces would be more difficult.
Now blend it all together. Done! Each time you reheat the beans, more of the liquid will evaporate, making the beans thicker. Eventually they will get to the point where you can spread them on toast, should you so desire.
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